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Fettuccine Pasta with Portobello Mushrooms

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"This delicious mushroom pasta dish is quick, easy, and delicious - simply ideal for a midweek supper or meat-free Monday. Serve with a salad and some garlic bread."
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25 m servings 686
Original recipe yields 3 servings


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  1. Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain.
  2. Meanwhile, heat olive oil in a skillet over medium heat and cook onion and garlic until soft, about 4 minutes. Add mushrooms and butter; cook and stir until softened, about 3 minutes. Pour in vegetable stock and cook on high heat until stock has reduced, about 2 minutes. Add spinach and rosemary. Season with salt and pepper. Stir to combine. Add cooked linguine and toss everything to mix well. Cook for an additional 2 to 3 minutes.
  3. Sprinkle pasta with Parmesan cheese and mix thoroughly. Remove from heat and spoon into warmed bowls.

Nutrition Facts

Per Serving: 686 calories; 28.8 90.8 21 45 309 Full nutrition

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